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pasta e fagioli Recipe

   
 

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     pasta e fagioli

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 teaspoons Oil
2 pounds Ground beef
12 ounces chopped onion
14 oz slivered carrots
14 oz celery diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
 
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta

Instructions
Sauté beef in oil in large 10-qt. pot until beef starts to brown
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot.Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley.
Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup!


Originally Submitted
9/6/2010





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